Chocolate and Passion Fruit Trifle (Pavê)

Strain the passion fruit juice to separate the liquid and the seeds.

Blend the heavy cream, sweetened condensed milk, and strained passion fruit juice in a blender for approximately 3 minutes.

Assemble the pavê with alternating layers of passion fruit mousse and cookies/biscuits.

Melt the semisweet chocolate using a double boiler (bain-marie) or in the microwave.

Mix the melted chocolate with heavy cream and spread it over the top layer of the dessert.

Refrigerate the pavê for at least 2 hours to allow it to set.